Ricotta and spinach with fondue and balsamic vinegar

From the IFSE haute cuisine school, a delicious and simple first course to make in your own kitchen: "Conchiglioni ricotta and spinach with fondue and Malpighi PGI Modena Balsamic Vinegar in the "Aged" version.

Recipe for 4 people:

• 200g conchiglioni
• 250g ricotta seirass
• 250g fresh spinach
• Salt, black pepper
• 20g Aged Balsamic Vinegar of Modena PGI
• 40g grated Parmigiano Reggiano

For the fondue:

• 200g cooking cream
• 150g grated Parmigiano Reggiano

Preparation:
boil the spinach for a few minutes in plenty of salted water, drain and cool in ice water. Squeeze well and chop finely.
Mix the ricotta, spinach, Balsamic Vinegar and Parmesan to create the conchiglioni filling. Season with salt and pepper.
Boil the conchiglioni for 4/5 minutes and let them cool in water and ice to stop the cooking.
Stuff them with the filling created previously.
Sprinkle some parmesan on the conchiglioni and brown them in the oven at 190°C.
For the fondue: heat the cream on the stove, then add the grated parmesan. Emulsify with a blender.